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Sweet-Potato Split-Pea Soup

This savory recipe is packed with vital nutrients including the hot nutrient of the day: fiber. Split-peas pack in a whopping 16.5 grams of fiber per serving! If you keep the skin on the sweet potato, that’ll add another 3 grams. That means just one cup of this hearty soup satisfies over 1/3 of your daily fiber needs. Go ahead and try it. We bet you can’t stop at just one!

Prep time: 15 min
Cook time: 2 hours
Ready in: 10 hrs 30 min
Makes: 6 servings


  • 2 1/4 cups dried split peas
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 2 onions, thinly sliced
  • 1 sweet potato, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 1 1/2 quarts cold water
  • 2 cups vegetable stock


  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  2. Once peas are soaked, add onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  3. Add celery, carrots and potatoes. Cook uncovered slowly for 30 to 40 minutes, or until vegetables are tender.